daffy... wrote:i wish there was a "like" button like facebook on this site. i would click the "like" button on this one

You ever had Pecan Rice Daffy...?? I like it with Ducks and other wild game...smooths out the game flavor in the gravy.

easy to make too, prepare 3-4 cups of rice to be cooked in rice cooker... add 3/4-1 cup or finely chopped pecans, add additional 1/4 cup of water (the nuts will absorb a little water) cook in rice cooker till rice is done, fold in nuts from on top the rice... it's awesome!!!

sometimes I'll add 1/4 cup of orange juice instead of water and make orange pecan rice as a side dish.. goes great with pork!

The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

This sounds like a great way to prepare pheasant on this rainy weekend and I have a freezer full. Question re the pecan rice - do you cook the chopped pecans in the rice or do you "fold in nuts from on top the rice" after the rice is cooked?

Hunting, fishing, Labrador Retrievers and at the end of the day a glass of Forty Creek Barrel Select Canadian Whisky - Life is sweet

California Sprig wrote:This sounds like a great way to prepare pheasant on this rainy weekend and I have a freezer full. Question re the pecan rice - do you cook the chopped pecans in the rice or do you "fold in nuts from on top the rice" after the rice is cooked?

season pheasants with salt, pepper and granulated garlic. in dutch oven, heat olive oil over med.-high heat. Place pheasant in hot oil and brown on all sides. remove pheasant to pan and keep warm. Add onions, carrots and bay leaves to pot, saute for 10-15 minutes-loosening drippings from bottom of pot as you stir. Add stock and thyme then stir. add bird back in pot, cover with bacon, then add potatoes on top. Bring mixture to a boil then reduce to simmer. Cover and simmer 45 approx. minutes or until tender, adding more stock if necessary. Transfer bird and vegetables to a pan, set aside and keep warm. Add red wine to pan juices, scraping up browned bits from bottom of pan and bring the sauce to a simmer In a bowl, combine butter and flour, blending well. Whisk butter mixture into pan, a little at a time, until sauce thickens, stirring continuously. Serve pheasant over vegetables with side of Pecan rice, cover rice and bird with gravy. Enjoy!

The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.